Gregorio’s Grilled Chicken Fajita Skewers
INGREDIENTS:
– 1/2 tsp. ground cumin
– 1 tsp. ground coriander
– Pinch of cayenne
– 4 tbsp. olive oil
– 3 limes
– 1 lb. boneless, skinless chicken breast, cut into 1 1/2-in chunks
– 1 lb. mixed-color peppers, cut into 1-in. pieces
– 3 jalapeños, sliced about 1/2 in. thick
– 2 small red onions, cut into 1-in.-thick wedges
– salt and pepper
– 12 small flour tortillas
– Skewers (If using wood, soak them in water to avoid burning)
INSTRUCTIONS:
1. In a large bowl, mix the cayenne, coriander, and cumin, with 2 tablespoons oil and zest of 1 lime. Add the chicken chunks and toss until all pieces are coated.
2. Season the chicken chunks with salt and pepper and thread onto skewers.
3. Toss the onions, peppers, and jalapeño pieces in 2 tablespoons of oil and season well with salt and pepper. Thread each vegetable piece onto its own skewer.
4. On a medium-high temperature grill, cook the chicken skewers for 8-10 minutes and the vegetable skewers for 4-8 minutes.
5. Cut the limes in half and cook face down on the grill for about 1 min until lightly charred.
Serve with tortillas, sour cream, cilantro, and shredded cheese.
